Delicious Braised Mackerel (Godeungeo Jorim) – Easy for Beginners
Make Godeungeo Jorim Easily: A Beginner-Friendly Recipe
Let’s make delicious Godeungeo Jorim (braised mackerel) with this easy recipe inspired by Chef Baek Jong-won from ‘Home Food Rescue’! This recipe is perfect for beginners and results in a flavorful dish that’s sure to be a hit at your dinner table.
Main Ingredients- 2 fresh mackerel
- 1/3 Korean radish (about 200g)
- 1 onion
- 1 stalk of green onion
- 2 chili peppers (optional, e.g., Korean green chili or red chili)
Cooking Instructions
Step 1
First, clean the mackerel thoroughly under running water, removing any guts or fins. For extra freshness, you can soak it briefly in rice water or cooking wine to reduce any fishy odor.
Step 2
Slice the Korean radish into about 0.5cm thick half-moon shapes or bite-sized pieces. Coarsely chop the onion and slice the green onion diagonally. If you like a bit of heat, slice the chili peppers diagonally as well. These are optional.
Step 3
Arrange the sliced radish at the bottom of a pot. Place the prepared mackerel on top, followed by the chopped onion, green onion, and chili peppers. Pour in enough water to cover about half of the mackerel.
Step 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and add 1/2 Tbsp of sugar. Then, add the minced garlic, doenjang, perilla oil, gochugaru, and soy sauce in this order to create the braising liquid. It’s best to add the seasonings gradually to allow the flavors to meld beautifully.
Step 5
Cover the pot and let it simmer over medium-low heat for about 15-20 minutes, or until the radish is tender and the mackerel is well-infused with the sauce. Basting the mackerel with the simmering liquid occasionally will make it even more moist and flavorful. The dish is ready when the radish can be easily pierced with chopsticks.
